What do you guys use as a knife when traveling on vacation? I just came back and the ones there were very poor - made cutting anything a royal chore and really reduces any desire I have to cook. I figured that, at least when I'm bringing check on, I'd wrap up a knife and bring it along too, but not sure I want to bring one of the ones I actually like in case it gets lost, plus who knows what glass cutting boards would do to it. So any particular cheap knives you recommend?

BraisedorStewed

08-16-2011, 08:58 PM

I take my girls Kuhn Rikon chef when we travel and I'm worried about it getting lost. Though sometimes I travel with the full Gamut, I just can't help myself.

SpikeC

08-16-2011, 09:06 PM

It hasn't occurred to me to take my own knives when traveling, butt now that you mention it, I think I would take the old Forschner chefs. The edge can always be touched up on the bottom of a cup or bowl. Although I could replace it for 30 bucks or so, the sedimental value is inestimable!

mr drinky

08-16-2011, 09:23 PM

I use an 8-inch Forschner and an epicurean cutting board when I travel. Not fancy, but expendable.

On another note, if I were to go camping, this knife seems intriguing.

Depending on the traveling, I take something stainless with a saya. My konosuke suji has seen some good work in the past while on vacation.

cnochef

08-16-2011, 09:47 PM

I take my old Sabatier "peasant knife" everywhere, a basic Opinel folder with carbon blade is another good one.

tk59

08-16-2011, 10:08 PM

I generally take a Glestain 240 and a Masahiro 150 petty on road trips but if I had to check it in, I'd probably take an old Tojiro 270 (these days 260 mm) suji and a Henckels parer. I also have an old (40+yrs), cheap Sabatier that got me through college. It's pretty much retired now and I wouldn't want to lose that one anyway.

echerub

08-16-2011, 10:20 PM

When I traveled earlier this year, I brought along a Takeda banno bunko - but I suppose a santoku or 180 gyuto would have done just as well. I ended up using a thin stack of printer paper as my cutting board.

dreamsignals

08-17-2011, 04:11 PM

i've now started bringing a king 1k/6k stone on plane trips, which allows me to get most abused and forgotten knives ready to work. that way i don't event have to think about checking bags, lost luggage, etc. i've been thinking that a 1k glass stone could be a better choice due to size and not requiring soaking, at the expense of the 6k.

when i travel by car i usually bring a 210mm tojiro dp and a 12x18 sanituff.

JBroida

08-17-2011, 04:53 PM

is it so wrong that i just reach into one of my knife drawers and just grab whatever :p ... its usually a wa-gyuto in the 210-270mm size

dreamsignals

08-17-2011, 10:49 PM

i suppose you're asking if it's wrong for you to rub it in ;)

Seb

08-18-2011, 10:44 PM

For international trips, I take a Kiwi santoku ($6) and Kuhn-Rikon parer w/ sheath ($10) in case the damn things get confiscated by customs. For domestic trips, I pack my Masahiro MV-series 210mm gyuto which has excellent edge retention and plenty of knuckle-clearance, and the Kuhn-Rikon parer.

Vertigo

08-18-2011, 10:57 PM

3" Kershaw Leek straight edge folder. Only thing it sucks at is slicing big loaves of bread, and bread is better when you tear it apart anyways. :D

ecchef

08-18-2011, 11:26 PM

I keep a Tosagata Satsumabocho :scratchhead: that I got from JWW years ago along with a Forschner 6" boning, a small serrated parer, and an ancient Lamson 10" chefs knife rolled up in a towel especially for those spur of the moment road trips.